Bakery & Desserts

Enhanced Volume. Improved Porosity. Intensified Flavor. Baking is chemistry. For large scale production of trending baked goods such as muffins, doughnuts, and artisan breads, including ciabatta, rye, baguettes, and sourdough, only the most consistent ingredients will perform.

From authentic breads to indulgent fruit-topped tarts, malic and fumaric acids help bakers and pastry chefs deliver the textural experience and flavor profiles that make their products stand out on the shelf.

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